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Pumpkin beef stew

Pumpkin beef stew

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A great hearty soup that you can enjoy any time.

You will need:

3 pounds beef

1/2 cup all-purpose flour

3 tablespoons butter

1 cup onion, chopped

1 clove garlic, minced

4 cups beef stock or broth

2 cups pumpkin puree

1 tablespoon Worcestershire sauce

1 tablespoon salt

1 teaspoon ground black pepper

3 pounds potatoes, peeled and diced

1 pound carrots, peeled and sliced

3-4 thyme sprigs

2-3 pimentos (flavour pepper)

Additional salt to taste.

Method

Cut the beef into 1-inch chunks. Pressure cook the beef in water with your regular seasonings until soft. Save 4 cups of the broth for soup. Drain beef and dredge in the flour until all of the beef sides are covered. In a large soup pot, melt the butter over medium-high heat. In small quantities, brown the beef on all sides, removing the beef and setting it aside in a large bowl as you go. Once all of the beef is browned, add the onion and the garlic to the pot. Sauté the onion, garlic and pepper for one minute, scraping the bottom of the pot as you stir. Return the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt and pepper. Stir well and bring to a boil. Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally. Add the potatoes, carrots and thyme sprigs to the pot and increase heat to medium. Cook for an additional 30 minutes. Salt to taste and serve.

Tip – Feel free to add some small dumplings to the pot and additional water if it is too thick. Meat substitutions can be made as well.

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